A rich, decadent Southern Squash Casserole is the perfect addition to any meal. I love this recipe for a fancy holiday side dish just as much as I love it for a weeknight dinner with some grilled meat.
How to make squash casserole?
- Cook the squash and onions
- Combine the squash with sour cream, cheese, and egg
- Top with crushed crackers
- Bake at 350 F until golden brown
Do you peel yellow squash before cooking?
No, yellow squash should be cooked with the peel on, or it will fall apart when cooking. Do make sure you wash it off with water before preparing though.
Why is my squash casserole watery?
Squash is a watery vegetable. In order to prevent your yellow squash casserole from being watery or thin tasting, you may take the following steps:
- Sauté the squash - don't boil it. While sautéing, make sure to frequently stir the squash. This will promote even more moisture release.
- After sautéing the squash, place it in a fine mesh colander or in a strainer lined with a towel and let it drain for at least 5 minutes.
- Press the moisture out with your hands while straining
Can you make squash casserole in advance?
Yes! This dish only gets better! To make in advance:
- Follow the instructions as written, but do not top with the Ritz Cracker crumble.
- Wrap the casserole tightly with plastic wrap or other wrap that gets a good seal.
- Keep chilled until ready to cook
Can you freeze squash casserole?
Yes - it is best to NOT cook the squash casserole before freezing, but if you are trying to save leftovers, you can do it in a pinch.
To freeze unbaked squash casserole (preferred method):
- Prepare casserole as written, but do not top with the crushed Ritz Crackers and do not bake
- Wrap tightly in freezer wrap
- Freeze for up to 3 months
- To prepare: Remove from freezer and allow to thaw in the fridge overnight. Uncover, and top with crushed crackers and bake as instructed in the recipe card below ( 350 F for 25 minutes )
To freeze baked squash casserole (should be used soley to salvage leftovers)
- Allow the baked casserole to cool completely
- Wrap tightly in freezer wrap
- Freeze for up to 3 months
- To reheat: Remove from freezer and allow to thaw in the fridge overnight. Uncover and bake at 350 F for 25 minutes. Warning: The buttery cracker topping will not be as crisp as the first bake.
How long does squash casserole last in the fridge?
Stored covered in the fridge, a baked squash casserole will last from 4 to 6 days.
If you like this Southern Side Dish recipe, you might also like:
Southern Squash Casserole
This cheesy Southern Squash Casserole with Crispy Buttered Crackers is a classic Southern Side Dish that even the squash haters will love.
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Servings: 10 servings
Ingredients
- 2 pounds yellow squash sliced ¼ inch thick (about 5 medium sized squash)
- ¼ cup butter
- ½ cup diced onion
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- 1 large egg beaten
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup butter crackers finely crushed ( about 25 crackers )
Instructions
- In a large pan set over medium heat, melt 1 Tablespoon of butter. Add the ½ cup of onion to the pan and sauté for 7 - 8 minutes, or until soft and translucent.
- Add the 2 lbs of sliced squash to the pan and cook for 10 - 12 min, or until the squash is soft. Stir frequently to prevent browning and to promote moisture release.
- Place a towel in a colander so your squash doesn't slip through the holes, and place the cooked squash and onions on top of the towel to drain. Drain for at least 5 min, pressing any extra moisture out.
- Stir together the drained squash and onion, ½ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon ground black pepper, ½ cup sour cream, 1 beaten egg, 1 cup shredded cheddar cheese, and ¼ cup of the shredded parmesan. You'll use the rest of the parmesan in the next step.
- Melt remaining 3 Tablespoons of butter. Stir melted butter and remaining ¼ cup parmesan cheese into crushed crackers.
- Scrape the squash mixture into a 1.5 qt baking dish (8x8 square or similar)
- Sprinkle the butter and cracker mixture evenly over the top of the dish.
- Bake at 350 F for 25 min.
Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
I had not made squash casserole in many years. This recipe looked good so I made it tonight. My family enjoyed it very much. (I cooked the squash on low heat and covered pan and turned squash frequently. I skipped the draining step by removing squash with a slotted spatula.). I didn’t have buttery crackers so I used plain Triscuits. They added lots of crunch.
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Would this recipe be the same without sour cream? I totally forgot to get some when I was at the store!
So delicious and easy!